Tamarind (​Tamarindus indica) ​Peel Extract as Fruit Coating

Frances G. Casido​ , Julia Marie E. Federizo​ , Czeska Mickole A. Francisco​

,a)​ 1,b)​ ,c)​

Manila Science High School, Manila, Philippines

1​

a)​
cescasido@gmail.com,​ federizojulia23@gmail.com, ​ ​czeska.francisco@gmail.com
b)​ c)​

ABSTRACT

Spoilage of Agricultural products has been a global issue up to now. According to the Food and
Agriculture Organization of the United Nations (2018), an approximate of one-third of the world's food
production is wasted each year. One of the reasons of this problem is that many perishable fruits and
vegetables spoil because of bacteria and molds (Er, 2017). Foods having a high possibility of microbial
contamination results for shorter shelf life and fungal decay which results in food waste. Food coatings
act as inhibitors of moisture and freshness which improve the quality and life of food. Tamarind
(Tamarindus indica) ​is known for its rich source of essential amino acids, phytochemicals and vitamins.
The aim of the study is to determine the effect of its extract on the shelf life of fruits. Food coatings using
tamarind ​(Tamarindus indica) ​peel extract with the following concentrations: 0%, 50%, 75% , and 100%
were used. The set-ups with no intervention and casein protein were used as control groups. The initial
and final weight and pH level of bananas were processed using SPSS Statistics software. The results show
that tamarind ​(Tamarindus indica) peel extract in different concentrations do not contribute in lengthening
the shelf life of fruits.

Keywords: t​ amarind, shelf life, food coating, pH level, weight loss

1. INTRODUCTION contamination results for shorter shelf life and

Spoilage of Agricultural products has
been a global issue since then. Agriculture takes
part for about 8.6% of the country’s Gross
Domestic Product (GDP) in the Philippines.
(Mopera, 2016). There is enough food in the
world for everyone, but one-third of all food is
wasted globally each year according to the Food
and Agriculture Organization (Mopera, 2016;
Gustavsson et al.,2011). An average of 25%
estimated lose globally due to the produce being
spoiled because of lack of proper storage
facilities. Even in USSR. 75% of the potato
crops never makes to the consumers because of
spoilage caused both by inadequate
transportation and storage. In all 25% are lost in
this way. Another main reason of this problem is
that many perishable fruits and vegetables spoil
because of bacteria and molds (Er, 2017). Foods
having a high possibility of microbial
fungal decay which results in food waste.
Food Spoilage is defined as the change
of a food’s normal state due to unnatural and
physical factors and physico-chemical reactions
in the food’s system. Such changes can be
detected by the four senses (smell, taste, touch,
or sight). Flawed harvesting, handling and
storage are some of the man-made
circumstances that are considered which causes
the spoilage of agricultural products. Food
spoilage are also caused by the air and oxygen,
moisture, light, microbial growth, and
temperature which primarily affects the state of
the food. ​Physico-chemical reactions are caused
by ​freezing​, b​urning, drying and bruising of
fruits and vegetables during storage, handling
and transportation, which result in food
deterioration.

1

Casein protein is a protein that is found
in milk and used independently in many foods as
a binding agent. As mentioned by Wise Geek,
edible casein is widely used in both medicine
and food, both for nutritional value and as a
binder. The technical type is used in an
enormous range of products, including paints,
cosmetics, and many types of adhesives.
Tamarindus indica or commonly known
as tamarind, belongs to the family Fabaceae and
is indigenous to tropical Africa and exotic to
Asia and Central America. India and
Thailand are the major tamarind world
producers as they generate 300,000 and
140,000 tons annually, respectively
(Zohrameena et al., 2017). Tamarind has
traditionally served to supplement the
communities’ food needs especially during times
of scarcity. Although the said fruit has been used
in the study areas since time immemorial,
documentation about its use and conservation is
very scanty (Ebifa-Othieno et al., 2017).
Tamarind (​Tamarindus indica)​ is a cheap and
easily available plant. It is a rich source of
essential amino acids, phytochemicals and
vitamins. In traditional medicine, it has so many
well known health benefits. With the aid of
modern techniques, it could be used in evidence
based medicine in so many health conditions.
(Pinar Kuru, 2014). It has a lot of beneficial
capacities that is helpful towards alternative
medicines. Tamarind (​Tamarindus indica)​ has
various pharmacological activities and is
reported that it can be of use as antidiabetic,
antimicrobial, antioxidant, anti malarial,
antiasthmatic and some more practical uses.
Nevertheless, Tamarind’s peels are widely
considered as an agricultural waste. With all
these beneficial capacities, the researchers think
that it can be utilized as a fruit coating.
2
Furthermore, the researchers aimed to
utilize tamarind (​Tamarindus indica​) peel
extract and casein protein as a fruit coating for
longer shelf life. ​Casein contains a high number
of ​proline residues, which do not interact. It is
also relatively ​hydrophobic​, making it poorly
soluble in ​water​. Due to this property, casein is
widely used in the food industry for food
preservation. It is also believed to have a lot of
other functions in the industry. Paints that have
casein protein as its component is a fast-drying,
water-soluble medium used by artists. Some of
the earliest plastics in the earlier centuries were
based on casein as well.
Due to the different information
mentioned above, the researchers gained an idea
to test whether the extract of a common and
simple fruit, tamarind, would make a difference
in the time of spoilage of banana (​Musa
sapientum) or not. The effect of tamarind extract
on banana ​(Musa sapientum) ​would be
compared to the effect of casein protein, which
is a common component of preservatives.
The researchers also proceeded with this
study along with the following descriptive and
statistical questions stated below that served as a
guide throughout the whole period or process of
conducting this research :
1. What is the weight and pH level of
the bananas after they had been coated
with the following concentration of
tamarind (​Tamarindus indica​) extract:
1.1 100% concentration;
1.2 75% concentration;
1.3 50% concentration;
1.4 no concentration; and
1.5 casein protein
2. What is the significant difference in
the shelf life of fruit with different
levels of treatment concentration?
 3. What is the significant difference
between the shelf life of fruit treated
with tamarind (​Tamarindus indica)
peel extract and food with casein
protein?
From the statistical questions stated
above, the researchers also formulated
hypotheses for this study :
1. There is no significant difference in the
shelf life of fruit with different levels of
treatment concentration.
2. There is no significant difference between
the shelf life of fruit with tamarind
(​Tamarindus indica) peel extract and
casein protein.
The results and findings of this study
would be beneficial to the people in the ​food
technology communit​y as this study aims to
utilize tamarind (​Tamarindus indica​) peels and
casein protein as an alternative fruit coating for
prolonged shelf life which is safer compared to
fossil fuels food packaging. Also, it would be
economically significant since this study could
lessen food waste in the Philippines.
Lastly, the gathered data would be of
great benefit to the ​future researchers as this
could serve as their reference material and it
would guide them in utilizing the information
involving the capacity of ​Tamarindus indica
peel extract in prolonging shelf life.
This study focused only on evaluating
the effect of tamarind (​Tamarindus indica)​ peel
extract on the shelf life of fruit through
conducting an experiment that aims to extend
the duration of food with the extract. The
researchers tested two (2) parameters in this
study. First is the tamarind (​Tamarindus indica)
peel extract with different treatment
concentrations and second is the casein protein.
3
This was done to determine if there is a
significant difference between the different
groups. Furthermore, the researchers made sure
that there is a qualified scientist who supervised
them throughout the whole process of
conducting the experiment.
The following are the significant terms
used in this study.
Casein Protein​. A main protein found in milk
that provides generous amounts of essential
amino acids with gel-forming capabilities. In
this study, the casein protein would act as a
binding agent to keep the coating on the sample.
Concentration. It is the ratio of solute (tamarind
extract or casein protein) in a solution to either
solvent (water) or total solution.
Shelf life. It is the period of time which the
sample maintains its desirable attributes under
specified storage and handling conditions that
can be related to the safety or quality of the
product.
Tamarindus indica​. It is the plant used in
obtaining peel extract which was fed to the rats
to determine its cholesterol reducing capacity.
Food Coating​. A substance consisting of
glycerol, pectin, and casein protein to be applied
on the sample to sustain its freshness.
2. METHODOLOGY
The researchers utilized Quantitative
Research as its design in determining the
effectiveness of tamarind (​Tamarindus indica)
peel extract as fruit coating for preservation. The
peels were washed, dried, and powderized using
a mechanical blender. The peel extract with
different concentrations at 50%, 75%, and 100%
was then applied to the bananas. The data
gathered from five different set-ups underwent
the statistical tool ANOVA to determine the
effectiveness of tamarind (​Tamarindus indica​)
peel extract on the shelf life of fruit. The process
is shown in figure 1.
Figure 1. Methodological Framework
2.1 Design
Quantitative Research was the method
utilized by the researchers in this study. True
experiments design was also used to measure the
effectiveness of the food coating at different
concentration levels: 50%, 75%, and 100% in
terms of fruit preservation.
In doing a quantitative research,
computational, statistical, and mathematical
tools are used to derive results. It also relies on
objectivity which enables researchers to
generalize findings of the research being studied.
The quantitative approach used by the
researchers is the experimental approach or true
experimentation. This type of approach is
commonly used in the scientific and
mathematical fields. Here, the researchers are
the one in control of all variables except the one
being manipulated or the independent variable.
In application to the research study of the
researchers, tamarind (​Tamarindus indica) peel
extract and the casein protein are the ones being
4
compared in terms of their effect on the shelf life
of fruit.
The researchers gathered the materials
needed: tamarind ​(Tamarindus indica),​ banana
(​Musa sapientum)​, and casein protein. The
preparation was made first by air-drying the
peels which were then extracted at the Centro
Escolar University - Mendiola Laboratory. The
casein protein was bought in a nearby gym in
San Pedro, Laguna. Next, the tamarind
(Tamarind indica) peel extract was mixed with
water and divided into different ratio of
concentrations: 100%, 75%, 50% and 0%.
2.2 Locale
The sample of tamarind ​(Tamarindus
indica) was collected from San Andres Market
in Malate, Manila. It was authenticated by the
Bureau of Plant Industry. The extraction of peels
were done in Centro Escolar University and the
experimentation was conducted for a week at
Adamson University.
2.3 Data Gathering Procedure
The researchers could provide a product
that could prolong the shelf life of fruit and at
the same time utilizing waste material into
something useful.
The protocol used in this research work,
was based on the research study entitled, “Silk
Fibroin as Edible Coating for Perishable Food
Preservation” by Benedetto Marelli et al. from
the Scientific Reports 6 published on May 6,
2016.
Collection and Preparation of Materials
The researchers purchased two
kilograms of tamarind (​Tamarindus indica) from
the local market of Malate, Manila. The fresh
bananas ​(Musa sapientum) which are the object
of the experiment were bought in the streets of
Pedro Gil. The peels were washed, dried, and
powderized using a mechanical blender
 The researchers ensured that all
materials that are involved and to be used in the
study are all food-graded.
Figure 2. Preparation of tamarind peels
Extraction of ​Tamarindus Indica ​peels at
different concentrations
Tamarindus Indica peels were extracted
by the researchers and an assisting scientist at
the laboratory of Centro Escolar University in
Manila. The extract was obtained by
powderising the peels and mixing it with
ethanol. It was prepared at 50% concentration,
75% concentration, and 100% concentration.
Figure 3. Pulverising the tamarind peels for
extraction
5
Figure 4. Preparation of tamarind extract by
mixing ethanol
Preparation of different set-ups for the
test
Five different set-ups, each containing
three bananas, were prepared for the actual
experiment. The researchers recorded the initial
weight of each banana using a weighing scale.
The pH level was then recorded by using one
banana from the group and a pH meter.
Figure 5. Determining pH Figure 6: Weighing of
Level of bananas banana
Each set-up contained different tamarind
(Tamarindus indica) peel extract concentration.
They were separated based on the following
parameters: no intervention, positive control
(casein protein), 50% concentration, 75%
concentration, and 100% concentration. The
bananas were dipped into the solutions
accordingly.
 3.1 Findings

CONCENTRATION WEIGHT CHANGE

LOSS IN PH
(g) LEVEL

100% 0.88 0.59

Figure 7: Making of concentration 75% 2.64 0.63

50% 1.62 0.02

0% 1.15 0.07
Table 1: Average weight and pH level in different
concentrations

Table 1 shows the changes in the weight

loss and pH level of the tested ​Musa sapientum
as the concentration decreases.

Figure 8: Obtaining of Figure 9: Dipping of Shown in the graph, at 100%

Accurate level of bananas to the
Concentration diff. concentrations
concentration, the average weight loss ​is 0.88
grams with an average difference in pH level of
The set-ups were left in a room 0.59. At 75% concentration, the average weight
temperature for seven days. The final weight and loss is 2.64 grams with an average difference in
pH level were then recorded. pH level of 0.63. At 50% concentration, the
average weight loss is 1.62 g with an average
difference in pH level of 0.02. Lastly, at 0%
concentration, the average weight loss is 1.15 g
2.4. Statistical Analysis and an average difference in pH level of 0.07.
​The one-way Analysis of Variance
(ANOVA), through SPSS Version 23, was used
as a statistical tool for determining the
significant difference between the pH levels and
weight of fruit before and after the application of
fruit coating.

3. RESULTS AND DISCUSSION

The researchers went back to the
Biology Laboratory of Adamson University to
obtain the data needed for the final data of the
experiment.

Figure 10:.Line graph of the weight loss and

difference in pH level at 100% concentration

6
 Figure 10 shows the relationship of the
weight loss and the difference in pH level at
100% concentration of the three tested Musa
sapientum. The graph shows the increase in
difference of pH level in 0.03 to 0.05 weight loss
but at 0.05 to 0.46, the pH level decreased.
Figure 11 : .Line graph of the weight loss and difference in
pH level at 75% concentration
Figure 11 shows the relationship of the
weight loss and the difference in pH level at
75% concentration of the three tested ​Musa
sapientum.​ The graph shows the rapid rate
increase in difference of pH level in 0.89 to
1.2 weight loss but at 1.2 to 5.84, the pH
level progressively decreased.
Figure 12: .Line graph of the weight loss and difference in
pH level at 50% concentration
7
Figure 12 shows the relationship of the
weight loss and the difference in pH level at
50% concentration of the three tested ​Musa
sapientum​. The graph shows the constant
increase in difference of pH level in 0.12 to
0.42 weight loss but also at the same point
of 0.42 in weight loss, the pH level
constantly decreased.
Figure 13. Line graph of the weight loss and difference in
pH level at 0% concentration
Figure 13 shows the relationship of the
weight loss and the difference in pH level at 0%
concentration of the three tested ​Musa
sapientum​. The graph demonstrates that the
relationship between weight loss and the
difference of pH level is inversely
proportional. As the weight loss increases,
the pH level decreases.
3.2 Analysis and Discussion
3.3 Conclusion
3.4 Recommendation
ACKNOWLEDGEMENT
The researchers would like to show their
gratitude to the following people who took part
in accomplishing this study:
To ​Dr. Jonas Feliciano C. Domingo​,
the researchers’ adviser, for his guidance
throughout the study and for showing his endless
support by voicing out his suggestions and CA478556709&sid=googleScholar&v=2.1&it=r
motivations. &linkaccess=abs&issn=17464269&p=AONE&s
w=w
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https://en.wikipedia.org/wiki/Casein

Bhat, M., Dhar, T., Singh, R. (2016). Casein

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Mopera, L. (2016). Food Loss in the Food Value
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Jindal, M. (2019). Principles of Processing and

Preservation. Retrieved from
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Othieno, E., Mugisha, A., Nyeko, P., Kabasa, J.

(2017). Knowledge, attitudes and practices in
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APPENDIX A
Letter of request

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Authentication

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APPENDIX B
Lab results

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APPENDIX C

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 APPENDIX D
BUDGET / EXPENSES

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APPENDIX E
DOCU WITH CAPTION

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APPENDIX F
JOURNAL

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